Beef ribs w/ pics!

[worm304]

So in my quest to finally get my hands on plate ribs this is the best I could do. Some day, some day!

These were a pretty meat whole slab of shorts. $4.69 lb. Seasoned with my beef rib and fridged over night.

Started at 10 am. 265 with oak and hickory for 4 1/2 hours.

They were 180ish when I pulled them off. Foiled with a little beef broth and kicked it up to 275. Cooked for another hour and a half unitl they were 200. Rested for another 1.5 hours in the meat cooler.

Pretty solid although there was a ton of fat in these. Next time I will probably go 235 for much longer to get more to render.

Here are some good slices. Thanks for looking!!!

 

[yankee2bbq]

Looks good!

Yeap, when I did my beef short ribs (on the WSM too) they where fattie too. Didn’t realize the high fat content.

 

[Jmt]

Excellent! Looks good!

 

[b-one]

Those look tasty!

 

[tbrtt1]

Looks great to me. Beef ribs is fatty. Real fatty. But that’s what makes em so yummy.

I get plate ribs often and typically I go at around 225* for quite a while then wrap or pan and cover til they get close but not quite fall off the bone. While IT can be measured easily, I use the same probe/toothpick test as one would with brisket.

Gotta render that fat so I never get in a hurry with em keep the smoker temp down. Now having said all of that, one man’s rendered rib is another man’s fatty rib. What I consider rendered may be to fatty for other people. You gotta love beef fat and damn I do.

 

[SmokinAl]

Oh my!
Those look just incredible!
Congrats on making the carousel!
Al

 

[gmc2003]

Your's look great - nice job. Beef ribs of any kind are pretty scarce around here. We usually only find them post holidays.
Are you smoking inside a screened in porch? My wife was PO'd at me when I smoked in the garage one time. I'd be skinned and on the smoker if I did it in the porch.

Point for sure.

Chr

 

[bigfoot21075]

Your's look great - nice job. Beef ribs of any kind are pretty scarce around here. We usually only find them post holidays.
Are you smoking inside a screened in porch? My wife was PO'd at me when I smoked in the garage one time. I'd be skinned and on the smoker if I did it in the porch.

Point for sure.

Chr

LOL Your wife would HATE me! I have one of my smokers in my screen room as well as my
R & V Works FF2-R - 2-Basket Outdoor Cajun Fryer! The room is only 20 by 20, but it is nice to be under cover when I want to!

 

[GaryHibbert]

Great looking short ribs. We don't eat any fat so I'd have to cook 'em low and slow for a LONG time to render it out.
POINT
Gary

 

[worm304]

Thanks, all!! Carousel, woo!! Yeah, I use my patio that's screened in. It gets dirty real fast being in florida with the pollen, rain getting inside, and when they mow back there twice a week it makes for a messy situation. Since we didn't utilize it very often, because it is a pain to keep clean for any length of time, I took it over and it is now my smoking deck.

 

[chilerelleno]

Awww Man, those look good to me.
Great job on the ribs.

Love me some good juicy (fatty) smoked beef ribs, all that fat is pure flavor.
When I can find big sections of Plate Ribs or Chuck Short Ribs, I like to do mine at 275°-300° for about 3 hours of smoke and 2 hours foil braised with some beef broth.

Like!